Stumbled across this page while researching a new smoker purchase. I've grilled for years but am just now getting into slow smoking. Thanks to this page, I quickly ruled out a "combo" unit due to durability issues. Gas convenience, charcoal/wood flavor, searing for steaks and a flat top sounds great in theory but have just about settled on getting an offset. Looks like I'm going to be going with an Old Country Wrangler or Pecos as this seems to be the combination of price and quality that fits best for me. I'm partial to central Texas style of BBQ.
First question I guess I have is that will the OC models I'm looking at also work for direct high heat cooking as well as low and slow larger meats and would this best be done in the smoker box or the main chamber? A Weber kettle grill is the other one I was considering but had concerns on which was better for being able to both grill and smoke. Thanks in advance for the input and I look forward to learning a lot here!